Low-fat Chicken Recipes

Chicken is a favorite dish for every occasion; be it a small family get-together or an anniversary party, chicken dishes are commonly served. If you are tired of preparing the same old calorie-enriched chicken recipes, then here are some interesting low-calorie chicken recipes. With these chicken recipes, you will be able to ditch the fat but not the taste and flavor of a chicken dish.

Spicy Szechwan Baked Chicken

Ingredients (for 4 servings)

4 chicken breasts (skinned and boned)
1 tablespoons toasted schezwan peppercorns
1 tablespoons toasted coriander seed
tablespoon red crushed pepper
4 cloves garlic (chopped)
3 shallots (chopped)
cup fresh parsley
cup fresh cilantro
2 teaspoons lemon zest
2 teaspoons dark sesame oil
1 teaspoon soy sauce
1 teaspoon vegetable oil
Salt to taste

Procedure

First, preheat the oven to about 350 F. In the food processor, add red pepper, coriander, peppercorns and salt and grind for about 1 minute. Then, add zest, cilantro, shallots, garlic and sesame oil and process for another 1 minute. Remove the ground mixture in a bowl. Take another bowl and mix together vegetable oil and soy sauce. To this mixture, dip the chicken breasts. Then, remove the chicken and place on a baking sheet. Spread the grounded herb mixture (from the first bowl) evenly onto the chicken and marinate for about 30-35 minutes. Bake the marinated chicken in the oven for about 20 minutes and serve it hot.

Low-fat Butter Chicken

Ingredients (for 4 servings)

8 pieces chicken legs (or breast)
2 fresh lemons
1 teaspoon butter
2 tablespoons crushed black pepper
Salt to taste

Procedure

Preheat pressure cooker. Squeeze 2 lemons and add juice in the cooker. Add black pepper and salt. Stir the mixture thoroughly. Then put chicken leg pieces in the cooker and turn them properly, so that the chicken pieces are covered with the mixture. Put the cooker lid and wait till it whistles. Lower the flame after one whistle and open the cooker. Then cook the chicken on low flame, until excess liquid dries off. Garnish with chopped coriander leaves, spring onions and tomato as per your taste. Serve hot with tomato sauce.

Breaded Chicken

Ingredients (for 2 servings)

2 chicken breasts (skinless)
1 white egg
1 clove garlic (chopped)
1 medium size onion (chopped)
1 cup cornflakes
cup flour
cup milk
2 tablespoons crushed black pepper
2 teaspoons dried rosemary
teaspoon dried thyme
teaspoon marjoram
Salt to taste

Procedure

Take a big bowl and mix white egg and milk. Add onion, garlic, pepper and salt. Beat well to mix thoroughly. Add chicken pieces to this mixture and marinate in the refrigerator for about an hour. Grind cornflakes in a food processor till it becomes powder and add salt, pepper and herbs. Remove the chicken breasts from the refrigerator and coat them evenly with cornflakes mixture. Put the chicken pieces in a baking dish and bake for about 30 minutes at 350 F. Garnish with fresh coriander and serve hot.

These are some of the delicious and low-fat chicken recipes, which you can try at home. You can serve these chicken recipes, either with cocktail or as an item in the main course of the meal.

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How to Grill Vegetables in Aluminum Foil

Grilled vegetables make perfect light summer meals and can be used as pizza toppings, added to lasagna for the smoky flavor, tossed into salads or even served with some rice during a lovely vegetarian meal. They also complement the steak dishes well, by adding the health element to the meal.

The increasing number of people diagnosed with high cholesterol and blood pressure problems, is causing people to turn to grilled food. Grilled food is much healthier than fried food and also satiates the palate. Grilled vegetables are not only healthy and delicious, but are also very easy to prepare and are great options for vegetarians.

However, grilling can be messy and cleaning up can be quite cumbersome. The sticky, charred remains can be the outcome of multiple grilling attempts. One way to reduce the amount of cleaning up, mess and charred vegetables is by making use of aluminum foil while grilling vegetables. Aluminum foil is something that is easily available at any local grocery store. Grilling in aluminum foil reduces the mess caused during grilling and also prevents vegetables from getting burned.

How to Grill Vegetables in an Aluminum Foil?

The things you need for grilling vegetables using aluminum foil are aluminum foil (heavy-duty preferred, however regular is also fine), vegetables of your choice (mushrooms, onions, tomatoes, peppers and so on), knife, seasoning, non-stick spray or olive oil and grill or oven.

Instructions

Choosing the Vegetables
Vegetables that are high in water content must be chosen for grilling, such as eggplant, peppers, summer squash, zucchini, tomatoes, mushrooms, onions and celery. All these vegetables take approximately the same time to cook, thereby making grilling all these vegetables together easy. However, vegetables like carrots, cauliflower and broccoli should be avoided. Leafy vegetables are also a no-no to grilling, unless there are specific dishes which call for their blackening. While grilling assorted vegetables, make sure you choose vegetables that take similar amounts of time to cook.

Foil Preparation
Take a large sheet of foil and line it loosely on a pan or skillet. While lining, keep in mind that there should be ample amounts of foil left for wrapping over the top. In order to prevent the vegetables from sticking, drizzle some non-stick spray or olive oil onto the aluminum sheet.

Washing and Chopping
It is very important to thoroughly wash the vegetables before consumption. You could sprinkle a mixture of lemon juice and water on the vegetables and let them sit for some time. Rinse and wipe dry with a towel. While slicing the vegetables, make sure they are equal in size (one inch pieces), as this will help them cook evenly, at the same time.

Seasoning the Vegetables
After chopping, place the chopped vegetables in a bowl and sprinkle some olive oil or non-stick spray, seasoning of your choice and some salad dressing if you wish. Since vegetables lack fat, they require some kind of oil or non-stick spray to keep them moist and prevent them from sticking. Mix well and place them into the tray. Ginger, vinegar, soy sauce, oils and sugar can impart Asian flair to the grilled vegetables.

Marinating the Vegetables
If you really want to bring out the flavor of the vegetables and enjoy a delectable meal, try marinating the veggies. There are several marinade recipes that you can use for your vegetables. One simple one is the lemon and garlic marinade. For this you need to add 2 tablespoons of lemon juice, one tablespoon of olive oil, one tablespoon of lemon zest, one tablespoon of finely chopped fresh garlic and some salt and pepper. Mix the vegetables in this marinade and refrigerate it for 4 to 5 hours. After the marination is done, your vegetables are ready to be grilled.

Sealing the Vegetables
Once the chopped vegetables are seasoned and placed on the foiled tray, fold the extending parts of the aluminum sheets, crimping as you go, thereby making a kind of pocket. Sealing the vegetables in this manner will prevent the vegetables from falling out (or liquid from oozing out) of the tray during cooking. Moreover, the steam inside will assist in the even cooking of the vegetables.

Grilling
Before you place the foil pocket with vegetables onto the grill, make sure the grill has been heated at a medium-high temperature and is nice and hot. Allow the vegetables to cook for 8-10 minutes, and then flip using tongs and grill the other side for the same amount of time. Flip once again and grill for another 5 minutes. The time required for grilling will depend on the number of vegetables grilled.

Serving
Once the grilling is done, allow it to stay for 5 minutes. Then you can cut open the foil seal and add seasoning or butter to the vegetables as per your taste and liking. Transfer the grilled vegetables to a plate or dish and garnish it. Serve steaming hot.

Boiled vegetables lose most of their nutrients in the cooking water and fried vegetables are fatty. Grilled vegetables on the other hand are much more healthier as compared to boiling and frying. Grilling vegetables also brings out the intense smoky flavor from them, which we often think vegetables lack. This is why grilling is now emerging as an all-year-round cooking style, rather than the earlier summer pass time.

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Red Wine Reduction

Knowing how to make the basic sauce recipes is very important if you want to jazz up a simple dinner. Many people are a bit intimidated at making sauces and reductions from scratch and usually resort to buying store bought ones. But making a simple sauce like a red wine reduction or a white wine sauce is much easier than a hollandaise or a bchamel sauce. A red wine reduction sauce goes well with all kinds of meat and poultry dishes particularly steaks and lamb chops. To make a good red wine reduction, you need to get hold of good red wine. Don't use a cheap bottle of wine as the sauce will not taste good. There are many variations of this simple sauce and here we are going to discuss some recipes for making red wine reduction sauce.

Red Wine Sauce Recipe 1
Ingredients

• 2 cups red wine
• 1 red onion, finely diced
• 3 thyme sprigs
• 1 cup sodium less chicken stock
• 2 garlic cloves, minced
• 3 tablespoons chilled unsalted butter, cut into small pieces
• 1 celery stalk, diced
• 1 small carrot, cubed
• 1 bay leaf
• teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon grape seed oil

Method

In a medium saucepan, heat the grape seed oil and add the diced onions. Cook them over a low flame until the onions are translucent. Add the diced celery and carrots and cook them until they are soft and cooked through. Then add the thyme sprigs, minced garlic, bay leaf, salt and black pepper. Next add the red wine and the chicken stock and simmer over a low flame for about 30-40 minutes until the liquid is reduced. Strain the liquid through a cheesecloth and discard all solids. Add small cubes of butter one at a time, stirring all the while until the sauce becomes glossy. After adding all the butter, the sauce should be smooth and have a good consistency and glaze. Check seasonings and add more salt and pepper if required. This is a good red wine reduction sauce for steak.

Red Wine Reduction Recipe 2
Ingredients

• 2 cups chicken stock
• 1 cup dry red wine
• 1 red onion, finely diced
• 3 tablespoons tomato paste
• 4 tablespoons chilled unsalted butter
• 2 sprigs thyme
• 2 cloves garlic, minced

Method

In a small saucepan heat the chicken stock until the stock reduces to half its original volume. Transfer stock to a bowl and keep warm. Place the saucepan back on the flame and add the dry red wine, minced garlic, diced onion, thyme and tomato paste. Stir this mixture every 5 minutes and simmer on a low flame until the mixture reduces to 1/3 of its original quantity. Add the warm and reduced chicken stock to this mixture and simmer for another 15-20 minutes. Strain the mixture and discard all solids. Whisk in the butter 1 tablespoon at a time until you get a shiny and thick sauce. This goes very well with pork tenderloin or lamb chops.

Red Wine Sauce Recipe 3
Ingredients

• 1 cup dry red wine
• cup balsamic vinegar
• 2 red onions, finely diced
• 1 tablespoon veal demiglaze
• 2 tablespoons butter

Method

In a small saucepan, melt the butter and add the chopped onions. Cook the onions until they are translucent but not golden brown in color. Add the balsamic vinegar and cook for 2-3 minutes. Next add the dry red wine and allow the wine to simmer over a low flame. When the sauce is reduced to half, add the veal demiglaze and stir until the sauce is a little shiny.

These were three red wine reduction recipes that you can use to make great accompaniment to your dishes. Is red wine good for you? Well the calories in red wine is about 125 so use this sauce sparingly. The secret to making a good red wine reduction is to reduce the wine to at least half of its original volume. This makes the reduction taste smooth and flavorsome.

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Calories in Pork Tenderloin

Pork tenderloin is one of the healthiest parts of the pork. As it protects the other important internal organs, it is the softest part of the body. Due to its softness, it can be cooked in very less time and a single long, slender, cylindrical cut of the loin of say 7 pound can serve about 8 to 10 people. Though pork is one of the most nutritious foods with very less fat, people usually worry about the calorie content of pork tenderloin. So for all the people who worry about the amount of calories in pork tenderloin, we will be providing you details about it in the following paragraphs.

Pork Tenderloin Calorie Content

There are different ways of cooking pork tenderloin and the number of calories may vary according to the style used. Bake the pork tenderloin, roast it or marinate it, you will get different nutrition charts for each. Following is a table which will show you calorie content of different types of pork tenderloin.

Pork Tenderloin	Calories per 100g
Fresh, separable lean and fat, cooked, broiled	201
Fresh, separable lean and fat, cooked, roasted	173
Fresh, separable lean and fat, raw	136
Fresh, separable lean only, cooked, broiled	187
Fresh, separable lean only, cooked, roasted	164
Fresh, separable lean only, raw	120

Calories in Various Pork Tenderloin Recipes

Pork tenderloin recipes may have different calories all together. The calories may depend upon the ingredients used in the recipes. Marinated pork tenderloin and the ones made from different sauces may impact the nutritional content to a great extent. Hence the recipe should be decided properly by keeping the nutritional values in mind. Following are some of the recipes of pork tenderloin which will show the difference in calorie content.

Pork Tenderloin with Cinnamon Apples
Pork Tenderloin (4 oz)	228 calories
Butter, salted, (1 tbsp)	76 calories
Fresh Apples (medium-sized)	41 calories
Olive Oil, Extra Virgin ( tbsp)	32 calories
Brown Sugar (2 tbsp)	25 calories
Nutmeg, ground	0 calories
Cinnamon, ground	0 calories
Total Calories	370 per serving

Marinated Pork Tenderloin
Pork Tenderloin (3 oz)	171 calories
Maple Syrup( cup)	107 calories
Ketchup, Heinz ( tbsp)	10 calories
Orange Juice ( tbsp)	7 calories
Gray Poupon Dijon Mustard ( tbsp)	4 calories
Curry powder ( tsp)	2 calories
Garlic ( clove)	2 calories
Coriander seed ( tsp)	2 calories
Total Calories	283 per serving

Balsamic Glazed Pork Tenderloin
Pork Tenderloin (4 oz)	228 calories
Splenda Brown Sugar Blend (1 tbsp)	30 calories
Balsamic Vinegar ( tbsp)	5 calories
Black pepper	0 calories
Salt	0 calories
Total Calories	231 per serving

Other Nutrition Content of Pork Tenderloin

Pork tenderloin is always recommended by doctors because of its high nutrition and low-fat content. Pork tenderloin is also rich in protein, vitamins and minerals. In 3oz, of pork tenderloin 88 calories are derived from protein. It is one of the best natural sources of thiamine. It contains various vitamins like A, D, E and K and has a rich content of water-soluble vitamin B. In minerals, pork tenderloin contains phosphorus, magnesium, selenium, iron and zinc. It contains less fat than the chicken breast, hence the people who look for a low-fat diet can include pork. A thing to be kept in mind here is that because of its less fat content it becomes dry if overcooked.

With this we come to an end of this Buzzle article. I hope the calorie content of pork tenderloin will help you to decide your low calorie diet. As compared to the other types of meat, pork tenderloin is one of the most healthy and tasty foods. So, next time when you cook pork tenderloin just take care of the ingredients and enjoy the healthy, juicy flavor.

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Dry Rub for Ribs

We all know that marinating meat is the best way to make it more juicy and succulent. Marinating keeps the meat from turning dry and keeps it moist adding a delicious flavor. Marinades are of two types; a liquid marinade which consists of oil, yogurt or barbecue sauce and a dry rub which consists of powdered spices. What is dry rub? A dry rub is generally used for barbecuing or smoking of meat and seafood. The meat either lamb chops or ribs are first washed and then pat dried before being coated with a dry rub. The seasoned meat is then covered with a cling film left in the refrigerator overnight.

Dry Rub Recipes

Moroccan Dry Rub

Ingredients

• 1 tablespoon coriander seeds
• 1 tablespoons cumin seeds
• 1 tablespoon paprika powder
• teaspoon caraway seeds
• 1 teaspoon peppercorns
• 1 teaspoons sea salt
• teaspoon cinnamon powder
• 1 tablespoon brown sugar

Method

In a small skillet dry roast the cumin seeds, coriander seeds and the caraway seeds over a low flame. Remove from the skillet and finely grind them in a mortar and pestle. Now add the peppercorns and grind them until the mixture is fine. Add the sea salt, paprika powder, cinnamon powder and brown sugar until no lumps are visible. Your dry roast for ribs is ready for use.

Seven Spice Dry Rub

Ingredients

• cup dark brown sugar
• 1 tablespoon freshly ground black pepper
• teaspoon ground ginger
• cup chili powder
• 2 teaspoons Old Bay Seasoning
• cup coarse sea salt
• cup dry mustard powder
• cup sweet paprika

Method

In a small bowl, combine all the ingredients and mix them thoroughly. You can store this mixture in an air tight container for future use.

Dry Rub for Rib Eye Roast

Ingredients

• 1 teaspoon onion powder
• 4 tablespoons paprika powder
• 1 teaspoon cayenne pepper
• 1 teaspoons garlic powder
• 2 teaspoons brown sugar
• 1 teaspoons freshly ground black pepper
• 1 teaspoons sea salt

Method

In a small bowl, mix all the ingredients together. Rub the rib eye with this mixture and marinade for 8 to 10 hours before grilling.

Oriental Dry Rub

Ingredients

• 3 tablespoons brown sugar
• 1 teaspoon coarse sea salt
• 1 teaspoon monosodium glutamate
• 1 teaspoon paprika
• 1 teaspoons ground turmeric
• 1 tablespoon ground szechuan peppercorns
• 1 teaspoon dry mustard
• teaspoon celery seed

Method

In a small bowl, combine all the ingredients together. You can use this spice rub for ribs and even for marinating brisket and chicken.

Spiced Chocolate Dry Rub

Ingredients

• 2 teaspoons cinnamon
• 1 teaspoons oregano
• 1 teaspoons sea salt
• 1 tablespoon cayenne pepper
• 1 teaspoons paprika powder
• 2 tablespoons fine coffee powder
• 4 tablespoons cocoa powder

Method

Take a small glass bowl and combine all the ingredients together. You can store this in an airtight container and keep it in your pantry.

Lemon and Rosemary Dry Rub

Ingredients

• grated lemon zest
• tablespoon dried thyme
• teaspoon coarsely ground black pepper
• 2 teaspoons garlic powder
• 1 tablespoon dried rosemary
• 1 tablespoon sea salt

Method

Combine all the ingredients in a small glass bowl and mix them together.

Bird Pepper Dry Rub

Ingredients

• cup bird pepper
• 2 teaspoons coarse sea salt
• 2 teaspoons dried thyme

Method

With the help of a mortar and pestle, grind together the bird pepper, dried thyme and coarse sea salt. This is an incredibly hot dry rub and it should be used sparingly over the ribs.

Mediterranean Dry Rub

Ingredients

• Zest of 2 lemons
• 2 teaspoons garlic powder
• 1 tablespoon dried rosemary
• 1 tablespoons sage leaves
• 2 tablespoons freshly ground black pepper
• 1 tablespoon coarse salt

Method

In a small bowl, combine the lemon zest, garlic powder, dried rosemary, black pepper, salt and sage leaves. Use this dry rub to marinate ribs, chops and tenderloin.

Here were some dry rub recipes for ribs. Next time you are throwing a barbecue party, you can use these dry rub recipes.

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How to Make Buffalo Chicken Pizza

Oh my gosh!! Just the thought of eating a hot, cheesy, thin crust buffalo chicken pizza makes my mouth water. Whether there's a party in the house, your friends are coming over for to hangout, or you're in the mood to relax at home and eat comfort food, Buffalo chicken pizza can always come to the rescue. This pizza not only looks amazing, it tastes fantastic. And the best part about learning how to prepare buffalo chicken pizza is that you can be creative and prepare it in different ways. So, take a look.

Buffalo Chicken Pizza w/Monterey Jack Cheese

Ingredients

• 3 scallions, sliced
• 3 tablespoons hot sauce, mild
• 2 tablespoons butter
• 2 teaspoons grill seasoning
• 1 tablespoon Worcestershire sauce
• 1 cup Monterey Jack cheese, shredded
• 1 pizza dough crust, pre-baked
• cup blue cheese crumbles
• cup tomato sauce
• lb. chicken breast cutlets
• Extra virgin olive oil, for drizzling

Directions

Preheat the oven at 425F and preheat the grill at high as well. Meanwhile, take a bowl and place chicken breast cutlets in it. Drizzle extra virgin olive oil over it (eyeball it) and sprinkle the grill seasoning as well. Use your fingers to coat the seasoning properly. Once the grill is hot, grill the chicken breast cutlets for about 2 to 3 minutes on all sides. Till then, we will prepare the sauce for the pizza. In a bowl, combine butter, Worcestershire sauce, hot sauce, and tomato sauce together. When the chicken is properly grilled, place it on the cutting board, and cut into slices (however big or small you like). Coat the pizza dough with the prepared sauce and cover with the buffalo chicken slices. Spread both cheeses on top and place the pizza inside the oven for about 15 to 18 minutes to bake. Just before the pizza is ready, sprinkle scallions on top. When your pizza is nice and crispy, remove from the oven, cut into slices, and serve hot.

Buffalo Chicken Pizza w/Gorgonzola Cheese

Ingredients

• 3 cups diced chicken, cooked
• 2 pizza crust, pre-baked
• 2 cups mozzarella cheese, shredded
• 1 cup barbecue sauce
• cup celery stalks, sliced
• cup buffalo wing sauce
• 2/3 cup Gorgonzola cheese

Directions

To prepare this delicious homemade pizza, we need to preheat the oven at 450F. Take two baking sheets to place 2 pizza crusts on top. First we will spread the barbecue sauce on both the crusts (you can also use the regular pizza sauce) and sprinkle sliced celery on top. In a bowl, combine cooked chicken pieces with the Buffalo wing sauce. In a separate bowl, mix Gorgonzola and mozzarella cheese together. Evenly place it on both the pizza crusts and top with both cheeses. Place the pizza crusts inside the oven and bake them for 15 to 20 minutes. When the cheese begins to melt and the crusts turn crispy, remove the pizzas from the oven, and cut them into slices. Serve the buffalo chicken pizzas hot.

Buffalo Chicken Pizza w/Cheddar Cheese

Ingredients

• 6 oz. cheddar cheese, shredded
• 4 oz. cream cheese, softened
• 4 tablespoons half & half
• 2 tablespoons butter, softened
• 2 chicken breasts, grilled & sliced
• 2 celery stalks, sliced
• 1 tablespoon apple cider vinegar
• 1 pizza dough, pre-baked
• cup Tabasco sauce
• Blue cheese, crumbles
• Hot sauce, for drizzling

Directions

Preheat the oven at 475F. Meanwhile, take a pan to combine Tabasco sauce with butter and apple cider vinegar. Mix everything properly and add the chicken breast pieces in. Once the chicken is coated thoroughly, turn the stove off and leave it on one side. Next, we need another bowl to mix cream cheese with blue cheese and then add half & half in simultaneously. Place the pizza dough on a baking sheet and spread the cream cheese-blue cheese mix on top. The next layer will be of the chicken breast pieces. Top with cheddar cheese and place in the oven for 18 to 20 minutes. Just before the cheese begins to melt and the crust turns crispy, sprinkle celery. To serve, drizzle hot sauce on top and blue cheese (if you want).

Weren't these recipes simple enough? You can easily learn to make Buffalo chicken pizza at home with very little preparation time. Enjoy the wonderful flavors and do try making the pizza in different ways to see which one you love the most.

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How to Cook Chicken Wings

Chicken wings are very popular as snack items. Be it at parties or a private dinner at home, delicious chicken wings which are cooked properly, are bound to earn you praises. Cooking them is quite easy and you may choose from any of the methods such as, oven, crockpot, stove or deep fryer method. Each of these methods is explained below.

In the Oven
The first step is to cut the tips of the wings. This is done so that the wings do not get burnt in the oven. Now take an air tight plastic bag and put the chicken wings in it. Put some hot sauce, such as Tabasco, on them and close the plastic bag. Shake the bag so that the sauce covers the chicken wings from all sides. Keep the bag in the refrigerator for the night or for at least three to four hours. In the morning before cooking them, preheat the oven preferably at 400 degrees Fahrenheit.

In the meantime, take the chicken wings out of the refrigerator and drain them to remove the sauce. Take a bowl and mix flour, salt, garlic powder, pepper and any herb like oregano. Now take the chicken wings and rotate them in this mixture so that they are covered on all sides with this mix. Take a roasting pan and place the wings in it. Place the roasting pan in the oven and bake for about forty-five minutes. You may turn the chicken once in between so that it gets cooked properly from all sides. After forty-five minutes, the chicken gets a brownish color and its tips will become crisp. Take the chicken out of the oven, sprinkle little cheese on it as garnish and it is ready to be served.

On the Grill
Grilled chicken wings are very healthy as the fats get burned when the chicken is grilled. The first thing to do when cooking on the grill is to marinate them. You may use a marinade or any hot sauce for this purpose. Keep the chicken for about three hours in the sauce or marinade itself for a better taste. After about three hours, preheat the grill on medium temperature. Grilling should never be done on high temperature as this might result in the meat catching fire.

Now, keep the chicken wings on the grill and keep on turning them after every three minutes so that they are cooked properly. It would take approximately twenty minutes for the chicken to be grilled properly. To verify that they are cooked properly, take one chicken wing and cut it in the middle. If the meat is not pink and there is no blood in it, it means that they are ready to be served. Grilled chicken should ideally be eaten fresh as it tastes much better this way.

In a Crockpot
To cook spicy chicken wings in a crockpot, the ingredients required would be vinegar, hot sauce, melted butter and a salad dressing mix. Take a bowl and combine three tablespoons vinegar, half cup melted butter and half cup vinegar sauce in it. Take the chicken wings and put them in the crockpot. Now take the combined mixture and pour it over them. Sprinkle the salad dressing mix over it and close the lid. Cook at low temperature for about four hours.

Crockpot is a slow pressure cooking method, so though it takes time, the taste of the dishes cooked by this method equals none. To cook on the stove, the same method mentioned here has to be followed, the only difference is that on stove top, the chicken wings take lesser time, i.e. one hour to be cooked properly.

In a Deep Fryer
Whatever recipe you choose to cook chicken wings in a deep fryer, here are a few guidelines that you must follow. Firstly, the oil should be heated up to 375 degree Fahrenheit, so that the harmful bacteria are destroyed. It would take approximately twelve minutes for the chicken wings to be fried completely at this temperature. However, if the oil is fried more than 400 degree Fahrenheit, it will take around eight minutes for them to be fried.

When frying chicken wings make sure that there are spaces between the chicken wings so that each of them is fried properly. Also, do not fry for a very long time because that way, the wings will lose their moisture and will become very hard and dry. Once you notice that they have become brown, take them out using a sieve and now they are ready to be served.

Whatever method you choose for cooking, a few things should be kept in mind. Always use top quality cookware, as it makes cooking an enjoyable experience. The ingredients that you use in cooking should be healthy and as far as possible low in fat content. Lastly, cleanliness and hygiene are very important, so wash the meat or the vegetables properly, besides keeping the cooking area clean and germ free.

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